Breakfast Poutine with Kasseri Cheese and Fresh Herbs
Pouring the gravy on the fries before and after baking results in a gooey, creamy, deliciousness that definitely requires a fork. However, if you like the more traditional poutine model of crispy fries and gravy, save all the gravy for the end rather than pouring half the gravy on the fries before baking.
Ingredients
- 2 cups Alexia rosemary fries or 1 cup rosemary fries and 1 cup sweet potato fries
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 2 cups all-natural low-sodium chicken stock
- Coarse salt to taste
- Freshly-ground black pepper to taste
- 4 large eggs
- 3 ounces kasseri cheese torn into chunks (if your grocery store doesn't carry kasseri cheese you can substitute feta cheese)
- 1 teaspoon chopped fresh rosemary plus more for garnish
- 1 teaspoon chopped fresh thyme plus more for garnish
- 1 teaspoon thinly-sliced fresh basil plus more for garnish
Instructions
- Preheat the oven to 425 degrees F. Place the fries in a single layer on a baking sheet and bake for 15 minutes or until warm and crisp. Add the fries to an 8x8 baking dish.
- Melt butter in a medium saucepan over medium heat. Whisk in the flour until its combined with the butter and cook for 5 minutes or until the mixture begins to darken.
- Slowly whisk in 2 cups of chicken stock, half a cup at a time. This helps prevent lumps. Turn the heat down to medium and cook for 20 minutes until the gravy thickens, stirring occasionally. Season to taste with salt and pepper. Set aside and keep warm.
- Pour half the gravy onto the fries. Crack the eggs directly on top of the fries. Place the cheese chunks evenly over the fries. Finally, sprinkle with the herbs, saving a few for garnish.
- Turn the oven down to 400 degrees and cook the poutine for 10-12 minutes until the eggs are set but still a little runny. Pour the rest of the gravy over the poutine and garnish with the remaining herbs.